Abstract
Salsa is one of the most popular condiments, so much so that many consumers make it at home. But do you know how to prepare this savory, spicy treat for canning? Indeed, maintaining adequate acidity is critical. Learn how to do this safely with a boiling water canner by following the procedures in this 2014 publication. Other topics include discussion of various types of ingredients and their substitutions, storage recommendations and tips for disposing of unsafe salsa. Thirteen recipes, like Spicy Cranberry Salsa, Mango Salsa, Tomatillo Green Salsa and Tomato Taco Sauce, will get you started.